Cook the macaroni according to package directions. Drain and rinse the macaroni under cold. Transfer the macaroni to a large mixing bowl and set aside.
Add the eggs to a saucepan and cover with cold water. Bring to a boil over medium-high heat. When water begins to boil cover the pan and take off of the heat. Let the eggs sit in the pan while covered for 10 minutes.
Rinse the cooked eggs under cold water then carefully peel off their shells.
Slice the eggs in half and separate the yolks from the whites. Chop the egg whites and place them in the bowl with the pasta.
Place the egg yolks in a separate bowl and mash them well with the back of a fork. Add the mayonnaise, mustard, 1/4 tsp salt, and 1/4 tsp pepper to the yolks and stir until well combined.
Add the egg yolk mixture to the bowl with the pasta and egg whites and stir until well combined. Taste and season with additional salt & pepper if necessary.
Scrape the macaroni salad into a serving bowl and sprinkle the paprika on top. Cover the bowl and refrigerate for at least 1 hour.
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